Korean Noodles
15m prep 10m cook 25m ready
A quick and healthy take on Japchae, Korean sweet potato noodles stir-fried with colorful vegetables in a savory-sweet soy sauce. Ready in 25 minutes, this dish is vibrant and satisfying.
Ingredients
- 1 tbsp vegetable oil
- 1 onion halved and finely sliced
- 1 carrot peeled and cut into matchsticks
- 3 cubes frozen crushed garlic
- 9 garlic cloves crushed
- 10 7/12 oz sweet potato vermicelli noodles
- 1 red pepper deseeded and sliced
- 1 yellow pepper deseeded and sliced
- 5 chestnut/cremini mushrooms sliced
- 1 10/13 oz green beans cut into thirds
- 6 tbsp light soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 2 tbsp fresh coriander/cilantro roughly chopped
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 617 mg
- Iron: 6.66 mg
- Magnesium: 130 mg
- Phosphorus: 586 mg
- Potassium: 1913 mg
- Zinc: 4.29 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 tbsp vegetable oil
- 3 cubes frozen crushed garlic
- 10 7/12 oz sweet potato vermicelli noodles
- 6 tbsp light soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
Prepare
- 1 onion, halved and finely sliced
- 1 carrot, peeled and cut into matchsticks
- Crush 9 garlic cloves
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- Slice 5 chestnut/cremini mushrooms
- 1 10/13 oz green beans, cut into thirds
- 2 tbsp fresh coriander/cilantro, roughly chopped
Let's Cook
-
Step 1.
Heat the vegetable oil in a large non-stick frying pan or wok over medium heat. Add the sliced onion, carrot matchsticks, and crushed garlic. Cook, stirring continuously, for 4–5 minutes until the vegetables are soft.
-
Step 2.
While the vegetables cook, place the sweet potato vermicelli noodles in a bowl and pour boiling water over them to cover. Set aside for a few minutes to soften.
-
Step 3.
Increase the heat under the pan to high. Add the sliced red and yellow peppers, sliced mushrooms, and green beans. Cook, stirring or tossing the pan, for 2 minutes.
-
Step 4.
Drain the softened noodles and add them to the pan with the vegetables. Add the soy sauce, brown sugar, and sesame oil. Toss or stir everything together until well coated. Remove the pan from the heat.
-
Step 5.
Divide the noodle mixture among 4 serving bowls. Scatter the chopped fresh coriander over each portion and serve hot.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.